Recipe Author: Simmie Sinow
3/4 cup plain lowfat yogurt
1/2 cup fresh basil leaves
3 Tbsp balsamic vinegar
1/2 package (8 oz) lowfat cream cheese or Neufchatel cheese
1 cup chopped red bell pepper
2 large artichokes, steamed and chilled
Place all ingredients except bell pepper and artichokes in your blender or food processor and blend until smooth.
Remove from blender and stir in bell pepper. Cover and refrigerate 2 hours.
Remove leaves from artichokes; arrange leaves on serving platter, with 1 teaspoon of the sauce on each leaf. You can also put a bowl of the dip in the center of the leaves.